Mashed potatoes, gravy, & cranberry sauce

[Guest guest]

Mashed "Potatoes"

6 cups chopped cauliflower

1/4 cup flax oil

Spike All Purpose Seasoning to taste

Process cauliflower in a food processor with "S" blade, chopping until "grainy".

In a large pot, slow cooker, or electric skillet on the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed

to 105 degrees. Serve with Mushroom Gravy.

Mushroom Gravy

1/2 cup almonds, soaked 12-48 hours and blanched

1/2 cup water

2 cups shitake mushrooms

Water for consistency

1/2 cup shitake, finely chopped

1/4 tsp garlic granules or 1 clove garlic

2 tsp Celtic sea salt

Blend almonds and water until smooth, set aside. Blend mushrooms and enough water for consistency. Add almond milk, chopped shitake, and seasonings. Mix

well.

Cranberry Sauce

2 apples, peeled, cored, and sliced

12 ounces cranberries

1 cup raisins, soaked until soft

2 apples, peeled and chopped

Sweetener such as honey, maple syrup, sucanat, etc.

Combine chopped apples and cranberries in food processor, (use blender or VitaMix for smoother texture). Blend until smooth. If mixture is too thick, add a little water from soaking raisins. If too thin, add more apple. Pour into bowl. Fold in raisins and chopped apples. Refrigerate 6 to 8 hours or overnight.

NOTE: cranberry mix is initially quite tart. After a few hours, the flavors will blend and become more sweet. Taste and add favorite sweetener, 1 spoonful at a time, until desired flavor is achieved.